Ingredients 1 chicken breast 1 teaspoon pesto Mozzarella cheese Method 1. Flatten the chicken breast out (put it in a plastic bag and hit it a few times with a rolling pin). 2. Next place into the Halogen Oven on to the lower rack and cook at 190°C/374°F for 20 minutes (may need to cover Continue reading… Mozzarella Chicken

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Ingredients 1.5kg (3.3lb) chicken Touch of soy sauce to brush Onion You can add in your normal ingredients such as salt, pepper, chicken seasoning etc. Method First wash and pat dry chicken, removing the neck and any giblets. Peel and place a whole onion in the cavity of the chicken. Then brush skin with soy Continue reading… Easy Roast Chicken

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2 Medium Potatoes (washed and peeled)

Cooking oil/olive oil

Preheat the oven at 250 degrees C for 6 minutes prior to cooking.

Slice the potatoes into 2-3mm spears (for fries). For chips, slice into 5-10mm.

Spread the potato spears out evenly in a frying pan. Frying pan for your halogen oven available here

Brush with a splash of oil for added crispness, reduce the oven heat to 200 degrees C and place the baking pan onto a high rack in the oven, cook the french fries for 10 minutes.

Reduce temperature to 180 degrees C and cook 5 minutes more for chips.

You can also use paprika or curry to make the fries. Just sprinkle in the desired power.

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Ingredients (serves 11-12)

5.5kg (12lb) turkey
125g (0.28lb) butter softened
1 pack sliced pancetta/streaky bacon
200ml (7fl oz) water
200ml (7fl oz) white wine

1 onion peeled and halved
1 lemon zested then halved
1 orange zested then halved
small bunch of rosemary and thyme
roughly chopped carrots

Method

Hi everyone! This is a recipe for a traditional roast turkey in your Halogen oven.

Cooking time – 12-14 minutes per lb fresh, not from frozen turkey.

1. Remove the giblets from inside the turkey.
2. Chop half the rosemary and thyme leaves finely and add to the softened butter along with the orange and lemon zest.
3. Spread butter all over the turkey, season very well then lay the slices of pancetta or bacon over the turkey.
4. Push the remaining herbs, orange and lemon halves and half of the onion into the turkey cavity.
5. Place some roughly chopped veg such as onions or carrots in a large roasting tin (making sure it fits in your Halogen oven) for the turkey to sit on.
6. Pour the white wine and water around the turkey.
7. Cover and seal the roasting tin with foil.
8. Cook for the calculated time, in this case 144-168 minutes at 204°C/400°F. You need to place the turkey breast side down to begin cooking then half way through turn it over and cook the other side.
9. Remove the foil for the last 10 mins to allow the skin to crisp up.
10. The turkey can now be left covered in a warm place to rest for between 30-45 mins.

Merry Christmas!

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Here’s a tasty halogen oven recipe from Norma Miller.

Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.

Ingredients (serves 4)

300g/10½ oz sweet potatoes
2 tbsp milk
2 tbsp butter
Freshly milled black pepper
1 green pepper
400g (14 oz) can crushed tomatoes
200g (7 uk fl oz) carton low-fat crème fraîche
Large handful of spinach leaves
½ tbsp fennel seeds
4 thin skinless fish fillets, about 115g/4 oz each
1 tbsp olive oil

Method

Sweet potatoes are often overlooked as a topping in place of traditional mash. They cook more quickly than potatoes, are a fabulous orange colour and give a little spice and sweetness to the dish. You will need a large shallow ovenproof dish which fits in your oven.

1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).

2. Peel the sweet potatoes, cut into pieces and cook in boiling water until soft and drain. Whilst still hot, add the milk, butter and black pepper, then mash with a potato masher or crush with a fork.

3. Cut the pepper in half, remove and discard the seeds and stalk, and very finely chop.

4. Put the chopped pepper into the dish and pour over the tomatoes and crème fraîche. Stir in the spinach leaves, fennel seeds and a little black pepper.

5. Put into the hot oven and cook for 20-25 minutes until the sauce begins to thicken slightly and the peppers soften.

6. Remove the dish from the oven (turn the timer to keep the oven on) and lay the fillets on top of the sauce. Drizzle over the oil and cook for 12-15 minutes until the fish is just cooked. As before, remove from the oven and spread a thin layer of mashed sweet potato on top of the fish. Turn up the heat to 250°C (482°F) and cook for 10 minutes until the mash is piping hot, slightly browned and cooked through.

Source: “The Halogen Oven Secret”, Norma Miller

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Chicken Breasts with Carrot and Courgette Stuffing

Here’s a delicious halogen oven stuffed chicken recipe for diabetics. Please note: this recipe requires cooking on a hob at the start.

Ingredients (serves 2)

2 small (whole) skinless, boneless chicken breasts
225g (8oz) carrots, shredded (about 2 small)
225g (8oz) courgette, shredded (about 1 med.)
1 tsp salt
1/4 tsp poultry seasoning
1 sachet chicken-flavoured bouillon
70ml (2.5 uk fl oz) water

Method

1. Pre-heat the halogen oven to 190°C (375°F).
2. In medium bowl, combine carrots, courgette, salt and poultry seasoning.
3. Spoon mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.
4. Then place chicken in a medium size oven dish and sprinkle with bouillon.
5. Add water and cook over medium high heat, heat to boiling.
6. Then cover with foil and cook in halogen oven on low rack for 25-30 minutes or until chicken is tender.
7. Remove toothpicks.

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Here’s a fun traditional recipe for Easter with family and friends.

Ingredients (serves 6-8)

1lb/16oz flour
1 tsp salt
1 level tsp mixed spice (or less)
0.12lb/2oz butter
0.12lb/2oz currants
0.06lb/1oz yeast
0.09lb/1.5oz sugar
0.5 pint/10 uk fl oz milk (about)

Method

Sift together the flour, salt and spice. Rub in the butter and then add the currants.

Warm the mixture. Cream the yeast and the sugar together and add the warm milk; leave to sponge for about 10 minutes.

Mix the flour etc. with the yeast and milk to form a light dough. Beat well and leave in a warm place to rise until the dough has doubled its bulk. Turn onto a floured surface and knead well and then divide into 12 pieces. Make into buns then flatten and mark with a cross.

Stand on a floured baking tray in a warm place to prove for about 20 minutes. Bake in the halogen oven for 20 minutes at 180°C (356°F). When cooked, brush with a glaze made by dissolving a little sugar in water.

Use a mixer with a dough hook; it works very well. Put 6 or as many as fit in the halogen oven on the higher rack and 6 on the lower. Use the extender ring if the ones on the top brown too quickly.

Swap them round after 10 minutes but turn them over on their rack and cook for about another 6-8 minutes, again swapping those on the top with those on the bottom.

Serve and enjoy

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Here’s a delicious halogen oven dessert (or snack!) recipe.

Ingredients (serves 4)

4 large eggs
240g (8.5oz) sugar + 3 extra tspn of sugar for drizzling with the lemon juice
240g (8.5oz) butter
240g (8.5oz) self raising flour
Juice of 4 lemons
Grated rind of 4 lemons

Method

Cream butter and sugar together, add beaten egg and lemon rind. Stir in flour. Mix well.

Put into a butter lined, small loaf tin.

Bake on low rack of Halogen Oven on 150°C (302°F) for 1hr 40 mins – 2hrs.

Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake. Leave to cool, once cooled the excess sugar will crystallise.

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Ingredients (serves 6)

Topping
6oz (170g) butter
14oz (400g) mincemeat
2.5oz (70g) caster sugar
3 apples sliced

Base
5.5oz (155g) plain flour
1.75oz (50g) melted butter
1tsp baking powder
3 tbsp caster sugar
2 egg yolks

Method

Pre-heat oven to 200°C (392°F).

Base
In bowl/processor, mix butter, sugar, flour, eggs and baking powder until mixture sticks together.

Press mixture flat into cake tin and bake on lower rack for 10 mins.

Topping
Spread mincemeat over cooked base, this can be made easier if you heat mincemeat for a few mins in halogen. Not too long about 1 min on lowest setting or just use heat created by cooking base.

Lay sliced apples over the mincemeat, slightly overlapping the slices. Drizzle melted butter over apple and sprinkle sugar before baking for a further 10 mins at 200°C (392°F).

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Here’s a tasty halogen oven recipe for pork chops with roast potatoes. Please note: this recipe requires cooking on a hob at the start.

Ingredients (serves 4)

Pork chops (maximum of 4 to fit on the rack)
750g (26oz) red or white skinned small potatoes

Use all your normal dressing/Seasonings

Method

Roast potatoes
Parboil then roast for 1hr at 200°C (392°F) on the low rack – just brush with a little olive oil to help with browning…..

Pork chops
Cook at 200°C (392°F) on high rack for 20 mins. Turn chops after 10 mins. Continue cooking for the 10 mins; check meat is cooked through.

Serve with green beans or asparagus.

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